Hey everyone, welcome to our recipe page, If you're looking for recipes idea to cook today, look no further! We provide you only the perfect Duck Confit recipe here. We also have wide variety of recipes to try.

Before you jump to Duck Confit recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

Healthy eating is now a good deal more popular than it used to be and rightfully so. There are many illnesses associated with a poor diet and there is a cost to the overall economy as people suffer from health problems such as heart disease and hypertension. Although we’re constantly being encouraged to follow healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not good for us. It is likely that lots of people feel it will take a lot of effort to eat a healthy diet or that they have to make a large scale change to the way they live. Contrary to that information, individuals can alter their eating habits for the better by carrying out some small changes.

Initially, you must be extremely careful when food shopping that you don’t automatically put things in your cart that you no longer want to eat. As an example, most likely you have never checked the box of your favorite cereal to see its sugar content. A superb healthy option can be porridge oats which have been shown to be good for your heart and can give you good sustainable energy every day. You don’t like eating oatmeal on its own, try mixing in fresh fruits that can provide other healthy nutrients and as such, one modest change to your diet has been achieved.

Therefore, it should be fairly obvious that it’s not at all hard to add healthy eating to your daily lifestyle.

We hope you got insight from reading it, now let’s go back to duck confit recipe. To make duck confit you need 5 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to make Duck Confit:

1. Provide 2 duck legs
2. Provide duck fat
3. Use 7 g salt
4. Get garlic
5. Get peppercorns

Steps to make Duck Confit:

1. Put the duck legs in a roasting tin and sprinkle the salt over the top. Cover with plastic wrap and chill in the fridge overnight. If you're using more than 2 legs increase the proportion of salt, 4 legs 14g salt, etc. Preheat the oven to 110C/1/4 Gas.
2. The next day take the legs out of the fridge and rinse the salt off in cold running water. Pat dry with kitchen paper and transfer to an oven proof dish, it needs to be large enough for the legs to fit without overlapping but small enough to fit snugly so you don't need too much fat. If you've made your own duck stock from jointing a whole bird skim the fat off the top of the chilled stock. Warm gently to melt, and add enough just cover. Add a clove of garlic and some peppercorns. You can add some aromatics at this stage if you want, like rosemary or juniper berries.
3. Cover tightly, use foil if you need to for a complete seal. Place in the oven and cook gently for 2 hours. Increase the heat to 104C/Gas 1 and cook for another 45 minutes to an hour. Then turn the oven off and leave inside without opening the door until completely cool. If you are planning to store for a while, transfer to a scrupulously clean large jar or a plastic container and cover completely with the fat (warm first if necessary). Keep in the fridge for up to six months, apparently, but I cooked them the following day so I just put the dish in the fridge overnight..
4. When you're ready to eat the legs, remove from the fridge and scrape off most of the fat, place in a roasting tray (lined with foil if you want easy washing up) and roast in a hot oven until golden and crispy. I cooked these for about an hour and 15 minutes together with baked potatoes.
5. Serve with baked potatoes and coleslaw. They'd also go well with braised red cabbage and potatoes roasted in … duck fat! Transfer the fat into a jar and store in the fridge, keeps for weeks. Bit epic, but worth it, and if you're lucky enough to have several legs and you can't eat them all at once, this is the perfect way to preserve them.

Simply Impressive Luv-a-Duck's brand new "Simply Impressive" campaign has officially aired. Dux Kitchen Pop-up With eight simple recipes, our group of amateur cooks impressed a. Duck confit Confit de canard is one of the great classics of French cooking, yet it stems from a very pragmatic centuries-old method of preserving food. While the technique originated in Gascony, it was quickly adopted by the rest of France. Duck or goose confit (con-fee) is one of the most luxurious of foods in French cuisine.

If you find this Duck Confit recipe helpful please share it to your close friends or family, thank you and good luck.